This is a wine made from carefully handpicked fruit vinified in Albert Bichot’s gravity-fed winery in their special temperature controlled conical oak vats.

The temperature is kept cool at the beginning of the fermentation to control the speed and to extract fresh cherry, strawberry, and currant fruit flavours from the Pinot Noir. Towards the end of fermentation the temperature is raised to aid the extraction of colour and tannin from the grapes and give some body to the wine and so provide it with structural balance on the palate.

The wine is aged for 14 to 16 months in oak (30 – 35% new) from the Allier, Vosges, and Troncais forests. This imparts some sweet spice to the wine as well as some herb characteristics and some smoky and toasty notes as well. The palate shows attractive cherry and gingerbread characteristics, underscored by smoky notes from barrel ageing.